Fish Tacos is a modern British recipe for a classic weeknight supper dish of tortillas with a spiced grilled fish, red cabbage, tomato, avocado, coriander, chilli and soured cream filling. The full recipe is presented here and I hope you enjoy this classic British version of: Fish Tacos.
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This simple to make fish taco recipe is sure to be a hit with the whole family for an easy weeknight supper.
Ingredients:
1 tsp ground cumin
1 tsp ground coriander
2 tsp smoked paprika
2 limes
500g white fish fillets (eg cod, haddock, pollack or tilapia, skin and bones removed)
¼ red cabbage, finely shredded
2 large tomatoes
2 large avocados
2 tbsp vegetable oil
8 small corn or wheat tortillas
small bunch of coriander, chopped
1 green chilli, finely sliced
100g soured cream
chilli sauce, to serve
Method:
Combine the cumin, coriander, paprika and a generous pinch of salt in a large bowl, add the juice from 1 lime and mix well. Toss the fish fillets in the spiced lime paste and set aside to marinate whilst you prepare the salad.
Set the finely-shredded cabbage in a bowl and squeeze over the juice from half a lime and season with a little salt, scrunch the salt and lime into the cabbage and set aside. Chop the tomatoes into small pieces. Stone the avocado, scoop out the soft in-side and slice, or if it’s a very ripe avocado you may want to mash it in a bowl with a little lime juice and salt. Keep all the salad ingredients separate on a board.
Heat your grill (broiler) to high. Line a baking tray with foil and brush with a little oil. Arrange the fish fillets on the tray, pour over any left-over marinade from the bowl and brush with a little more oil. Cook the fish close to the grill for 8–10 minutes, until the fish is cooked and starting to scorch in places. To check its cooked, gently push one of the fillets, it should easily flake when cooked.
If you have a gas hob, warm the tortillas directly over the flames with a pair of tongs for a charred fin-ish. Alternatively, wrap in foil and warm in the oven on the shelf beneath the fish.
To serve, spread a little soured cream over each warm tortilla then top with a handful of cabbage, some tomatoes and a few slices of avocado. Flake the fish and add a few big chunks to each tortilla then top with coriander, chilli and chilli sauce.
